Behind every cultivated meat product is a carefully engineered growth environment. Cells do not just grow on their own. They rely on growth factors, specialized proteins that signal when to divide and develop. These ingredients are essential, but they are also one of the most expensive and technically challenging parts of the process. Finding reliable, scalable ways to produce them is becoming just as important as the cells themselves.
Turning yeast into a protein release system
This patent focuses on porcine epidermal growth factor, or pEGF, and how to produce it more efficiently using yeast (KR20250169500A). Traditionally, growth factors like EGF are made using bacteria such as E. coli. While that approach can produce large amounts of protein, it often creates misfolded material that has to be broken down and rebuilt into its correct form, adding cost and complexity
The approach here takes a different route. The researchers designed a genetic “instruction set” that allows yeast cells to both produce and release pEGF directly into the surrounding liquid. To make this work, they attach pEGF to a short helper sequence called a secretory peptide. This acts like a guide, helping the protein fold correctly and move through the cell’s internal system before being exported outside the cell.
The result is a process where the protein can be collected from the culture medium rather than extracted from inside the cell. In their example, the team reports producing 660 mg/L of protein during fermentation, followed by purification to about 95% purity. That shift, from intracellular production to secretion, is a practical improvement that can simplify downstream processing.
From public research to production-ready tools
Korea Research Institute of Bioscience and Biotechnology is South Korea’s leading government-funded research institute for life sciences, with a strong focus on microbial engineering and bioprocess development. Cellapy Bio, founded by KRIBB researchers, focuses on recombinant protein production and biomanufacturing technologies. This patent sits directly at the intersection of those strengths. It reflects a clear progression from foundational research in gene expression and microbial systems to practical methods for producing functional proteins at scale. In the context of cultivated meat, that kind of work is increasingly important, as growth factors like pEGF move from niche reagents to core industrial inputs.
Congratulations to the inventors Jung-Hoon Sohn, Jung-Hoon Bae, Hyun Joo Park, Bong Hyun Chunga and Mi-Jin Kim for their contribution to the field.
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About the Author - Kandice Vincent
This article is authored by writer and editor Kandice Vincent, whose work centers on cellular agriculture, food technology, and the future of sustainable food systems. She partners with founders, researchers, and mission-driven companies to communicate emerging innovations with clarity and accessibility. Kandice is passionate about collaborating with others in the field and helping expand public understanding of the technologies shaping the future of food.
This post is based on publicly available information. Lab Grown Technologies is not affiliated with the inventors or organizations mentioned.